Fire Roasted Tomato Soup

This was even better than I had expected. It is super healthy and very comforting on a cold winder day.

Recipe:
2 carrots, diced
2 stalks of celery, diced
1 onion, diced
1 large (or 2 small) cloves of garlic, minced
1 T oil
1/4 c red wine
2 T soy sauce
1 can fire roasted tomatoes (I used Kroger brand and it was fine)
1 cup veggie stock
1 bay leaf
pepper

In a medium/large pot combine carrots, celery, onion, garlic and oil and sweat over medium-low heat until soft (about 5 minutes). Add wine and soy sauce and heat through. Add tomatoes, veggie stock, bay leaf, and pepper. Simmer for 15 - 20 minutes. Serve it as is for a rustic looking soup or puree with an immersion blender for a smooth and creamy texture.

*Add a small amount of hot chili paste or red pepper flakes if you would like it a little spicy.
*If you don't puree it you can cook pasta in it, whole wheat pasta holds up really well to the amount of simmering soup requires.